Method for producing mixed koji non-alcoholic sweet type yellow rice wine product

Abstract

This invention relates to the food industry, and in particular to a method for producing a non-alcoholic sweet rice wine product using a mixed koji (fermented wheat) starter culture. The method includes the following steps: 1) Steaming rice: Soaking glutinous rice and then steaming it to obtain cooked glutinous rice; 2) Saccharification: Mixing the mixed koji starter culture and Rhizopus angelicae with the cooked glutinous rice obtained in step 1) for saccharification; 3) Heating the wine: Filtering the saccharified product, collecting the wine, clarifying it, and then heating the wine. This invention uses a mixture of three types of koji starter culture—fermented raw wheat koji, block koji, and fermented popped wheat koji—to participate in saccharification with Rhizopus angelicae and glutinous rice. Because the sugar is not converted into alcohol by yeast, the synergistic saccharification of the mixed koji starter culture results in a non-alcoholic, high-sugar rice wine product. This rice wine product possesses the koji aroma, sweetness, and fruity aroma characteristic of rice wine, and the addition of fermented popped wheat koji adds a caramel aroma and a sweet, caramelized flavor, providing excellent quality for the preparation of high-end rice wine products.

Description

Technical Field

[0001] This invention relates to the food industry, and in particular to a method for producing a mixed-koji, alcohol-free, sweet rice wine product. Background Technology

[0002] Xiangxue wine is a representative of sweet Shaoxing rice wine, renowned for its rich aroma and sweet taste. Its sugar content is typically greater than 100g / L, with aged Shaoxing Xiangxue wine generally maintaining a sugar content of around 200g / L. This high sugar content gives Xiangxue wine a particularly mellow and full-bodied flavor, making it highly popular among consumers. A crucial step in the traditional Xiangxue wine brewing process is using Tejiafan rice wine or zaoshao wine to terminate the fermentation process. This step aims to inhibit yeast activity during fermentation, preventing the complete conversion of sugar into alcohol. This method retains sufficient sugar to produce sweet or semi-sweet rice wine. Xiangxue wine can be enjoyed neat and is often used to blend high-end rice wine products. Adding Xiangxue wine enhances the overall sweetness and flavor of the blended rice wine, resulting in a more complex and flavorful product that caters to diverse consumer tastes.

[0003] Although Xiangxue wine is beloved by consumers for its sweet taste and rich aroma, its traditional production process has some obvious drawbacks. Firstly, the long saccharification time extends the production cycle, making it unsuitable for large-scale production. Secondly, the use of special rice wine or distilled spirits in the traditional process to stop fermentation and prevent sugar from converting into alcohol is not only complex and costly, but also prone to inconsistent product quality, making it difficult to ensure consistent flavor across batches. These problems are particularly prominent in large-scale production and market promotion, requiring improvement and optimization. Summary of the Invention

[0004] In view of the shortcomings of the prior art described above, the purpose of this invention is to provide a production method for alcohol-free sweet rice wine products made with mixed koji, which solves the problems of long saccharification time, extended production cycle, unsuitability for mass production, complex process, and unstable quality in the prior art.

[0005] To achieve the above and other related objectives, the present invention provides a method for producing a mixed-koji, alcohol-free sweet rice wine product, comprising the following steps:

[0006] 1) Steamed rice: Soak glutinous rice and then steam it until cooked to obtain cooked glutinous rice;

[0007] 2) Saccharification: Mix the mixed koji and Rhizopus angelica with the cooked glutinous rice obtained in step 1) and saccharify to obtain the saccharified product;

[0008] 3) Heating the wine: Filter the saccharified product obtained in step 2), take the wine, clarify it, and then heat it.

[0009] In some embodiments of the present invention, the soaking time in step 1) is 2-3 days.

[0010] In some embodiments of the present invention, the steaming process described in step 1) is to steam the glutinous rice until it is thoroughly cooked and no longer undercooked.

[0011] In some embodiments of the present invention, the mixed koji in step 2) is a combination of block koji, fermented raw wheat koji, and fermented popped wheat koji; the weight ratio of the block koji, fermented raw wheat koji, and fermented popped wheat koji is (1-2):(0.8-1):(0.8-1.5).

[0012] In some embodiments of the present invention, the strain inoculated in the fermented raw wheat koji and the fermented popped wheat koji is Aspergillus flavus strain SU-16.

[0013] In some embodiments of the present invention, the weight ratio of cooked glutinous rice, mixed koji and Rhizopus angelica in step 2) is 1:(0.06-0.12):(0.0005:0.001).

[0014] In some embodiments of the present invention, in step 2), the cooked glutinous rice obtained in step 1) is cooled to 30-35°C and then mixed with the mixed koji and Angelica rhizopus.

[0015] In some embodiments of the present invention, the saccharification temperature in step 2) is 60-65°C, and the saccharification time is 4-6 hours.

[0016] In some embodiments of the present invention, the clarification in step 3) is to allow the mixture to stand at room temperature for clarification for 20-30 hours.

[0017] In some embodiments of the present invention, the filtration in step 3) is a press filtration.

[0018] In some embodiments of the present invention, the temperature of the decoction in step 3) is 80-90°C, and the decoction time is 15-30 minutes.

[0019] The present invention also provides a mixed koji non-alcoholic sweet rice wine product prepared by the production method described above.

[0020] As described above, the production method of the mixed-koji alcohol-free sweet rice wine product of the present invention has the following beneficial effects:

[0021] 1. This invention uses Angelica rhizopus and a mixture of koji (block koji, fermented raw wheat koji, and fermented popped wheat koji) for saccharification. Because the sugar is not converted into alcohol by yeast, a non-alcoholic, high-sugar rice wine product is formed through the synergistic saccharification of the mixed koji. This rice wine product has the aroma of koji, sweetness, and fruitiness that rice wine has. The addition of fermented popped wheat koji adds a caramel aroma and a caramel sweetness, providing excellent quality for the preparation of high-end rice wine products.

[0022] 2. The production method of this invention is simple, the saccharification cycle is short, and it is highly practical. It can reach 355g / L in 6 days, which can meet the demand for large-scale blending of high-end rice wine products in a short time. Attached Figure Description

[0023] Figure 1 The diagram shown is a schematic of the production process of a mixed-koji non-alcoholic sweet rice wine product according to Embodiment 1 of the present invention.

[0024] Figure 2 The diagram shown is a flowchart of the preparation process of Xiangxue wine, which is Comparative Example 1 of this invention. Detailed Implementation

[0025] This invention provides a method for producing a mixed-koji, alcohol-free sweet rice wine product, comprising the following steps:

[0026] 1) Steamed rice: Soak glutinous rice and then steam it until cooked to obtain cooked glutinous rice;

[0027] 2) Saccharification: Mix the mixed koji and Rhizopus angelica with the cooked glutinous rice obtained in step 1) and saccharify to obtain the saccharified product;

[0028] 3) Heating the wine: Filter the saccharified product obtained in step 2), take the wine, clarify it, and then heat it.

[0029] In the production method of non-alcoholic sweet rice wine provided by this invention, step 1) is steaming rice: glutinous rice is soaked and then steamed to obtain cooked glutinous rice. Specifically: the glutinous rice is soaked for 2-3 days to remove surface dust and impurities and soften it, and then steamed until fully cooked and without any undercooked parts, so that the starch structure inside the glutinous rice can fully react with the mixed koji and Rhizopus angelicae to improve the saccharification efficiency.

[0030] In the production method of non-alcoholic sweet rice wine provided by this invention, step 2) is saccharification: the mixed koji and Rhizopus angelicae are mixed with the cooked glutinous rice obtained in step 1) for saccharification. Specifically: the cooked glutinous rice from step 1) is spread out and cooled to 30-35℃, optionally 30-32℃ or 32-35℃, and piled into small heaps (commonly known as "building nests"). Then, the crushed mixed koji and Rhizopus angelicae are stirred and compacted to participate in saccharification. In specific embodiments, the shape and size of the nests can be adjusted according to specific process requirements to ensure that the glutinous rice can fully and evenly contact the mixed koji and Rhizopus angelicae. During the nest-building process, a gap is left in the middle (commonly known as a "dimple"), which helps to promote ventilation and temperature regulation during the saccharification process, monitor the progress of the saccharification process, and thus improve the saccharification speed, effect, and stability.

[0031] In the production method of non-alcoholic sweet rice wine provided by the present invention, the weight ratio of cooked glutinous rice, mixed koji, and Rhizopus angelica in step 2) is 1:(0.06-0.12):(0.0005-0.001), which can be selected as 1:(0.06-0.08):0.001, 1:(0.08-0.10):0.001, 1:(0.10-0.12):0.001, or 1:(0.06-0.12). 12): (0.0005:0.001), 1:0.09:(0.0005-0.0008), 1:0.09:(0.0008-0.001), 1:(0.06-0.09):(0.0005-0.001), 1:(0.09-0.12):(0.0005-0.001) or 1:0.09:0.001, etc., preferably 1:0.09:0.001.

[0032] In the production method of non-alcoholic sweet rice wine products provided by the present invention, the mixed koji in step 2) includes block koji, fermented raw wheat koji, and fermented popped wheat koji. The weight ratio of the block koji, fermented raw wheat koji, and fermented popped wheat koji is (1-2):(0.8-1):(0.8-1.5), and can be selected as 1.8:(0.8-1):(0.8-1), 1.8:(0.8-1):(1-1.5), or (1-2):0.8: (0.8-1.5), (1-2):(0.8-1):0.8, (1-1.8):(0.8-1):(0.8-1.5), (1.8-2):(0.8-1):(0.8-1.5), (1-2):(0.8-1):(0.8-1), (1-2):(0.8-1):(1-1.5) or 1.8:0.8:0.8, etc., preferably 1.8:0.8:0.8.

[0033] In the production method of non-alcoholic sweet rice wine products provided by this invention, the koji blocks are uninoculated natural koji. The preparation method of the koji blocks can be, for example, crushing wheat in a threshing machine, mixing the wheat flakes with water to obtain wet wheat flakes; pressing the wet wheat flakes into a molding machine; after the koji blocks are formed, transferring them to a clean cultivation room lined with rice husks and reed mats for stacking; after stacking, promptly closing the doors and windows for natural cultivation for at least 15 days at a temperature not exceeding 55°C. The microbial community in the koji blocks can include, for example, one or more of the following: Firmicutes, Proteobacteria, Lactobacillus, Leuconostoc, Jungella, Bacillus filamentosa, Bacillus atrophus, Candida, Mycosacchariformis, Wickham's yeast, Aspergillus flavus, or Aspergillus oryzae.

[0034] The raw materials for fermenting raw wheat koji include water, wheat, and starter culture. The starter culture can be, for example, Aspergillus flavus, yeast, or lactic acid bacteria, and more specifically, Aspergillus flavus strain SU-16. The preparation method for fermenting raw wheat koji can be, for example, mixing wheat flakes with water to obtain wet wheat flakes. The wet wheat flakes, along with the starter culture soaking solution, are then transported to the center of the koji box, with a certain gap between the bottom edge of the wheat flakes and both ends of the box. The remaining water is used for mixing, and after mixing, the material is moistened and turned over once with a turning machine to ensure even water absorption and a loose koji mixture, while controlling the material temperature. The material enters a static cultivation stage. Once the material temperature rises to a certain level, a ventilated cultivation stage begins, with the total cultivation time controlled at 36–48 hours. After cultivation, the material is turned over once with a turning machine and ready for use. The microbial community of the fermented raw wheat koji may include one or more of the following phyla: Firmicutes, Proteobacteria, Bacillus, Pantotheca, Staphylococcus, Bacillus subtilis, Bacillus filamentosa, Bacillus amyloliquefaciens, Bacillus atrophus, Pantotheca cumulus, Corynebacterium, or Wickham's yeast. In a specific embodiment of the present invention, the Aspergillus flavus strain SU-16 from the rice wine brewing industry is introduced into the raw wheat koji as a seed koji during fermentation to obtain fermented raw wheat koji. Fermented raw wheat koji has the fastest saccharification and fermentation speed for the liquor, and can improve the fermentation and saccharification rate.

[0035] The raw materials for fermented popcorn koji include water, wheat, and koji starter. The koji starter can be, for example, Aspergillus flavus, yeast, or lactic acid bacteria, and more specifically, Aspergillus flavus strain SU-16. The preparation method of the fermented popcorn koji can be, for example, the following steps: (1) Put wheat into a popcorn machine, turn on the main switch of the popcorn machine control panel, set the material temperature, and set the popcorn machine frequency to 50.00Hz. After setting the parameters, turn on the popcorn machine and burner switches to pop the wheat. (2) Weigh out the same amount of starter culture as wheat, then crush the starter culture into small particles, add an appropriate amount of cold boiled water at a temperature not higher than 40℃ for soaking, and after the spores are fully washed out, remove the solid residue and drain it. Mix the starter culture spore washing solution with the mixing water in the tank evenly, and then add it evenly to the wheat flakes after popping in step 1). Turn on the auger motor switch to make the wheat flakes and the mixing water containing starter culture spores fully mixed. After the mixing is completed, send the wheat flakes after the soaking is completed into the cultivation room in time. The material layer should be loose and the material surface should be flat. According to the air temperature, the temperature of the material entering the box should be properly handled, and the special vehicle should be washed clean in time. The total cultivation time of fermented popped wheat starter culture is 36 to 48 hours. After the cultivation is completed, crush it into small pieces and ventilate and dry it appropriately according to the product temperature. The microbial community of the fermented popcorn koji may include one or more of the following phyla: Firmicutes, Proteobacteria, *Pseudomonas*, *Janeobacter*, *Saccharomyces*, *Staphylococcus gallinarum*, *Staphylococcus saprophyticus*, *Staphylococcus alrighti*, *Staphylococcus equi*, *Pseudomonas*, *Wickham's yeast*, *Cryptococcus*, *Geotrichum*, *Wickham's yeast aberrant*, or *Aspergillus calcareus*. In a specific embodiment of the present invention, during the fermentation of the popcorn koji, the industrial Aspergillus flavus strain SU-16 is introduced as a seed koji into the popcorn koji to cultivate and obtain the fermented popcorn koji. Besides increasing the fermentation and saccharification rates, the fermented popcorn koji also enhances the unique flavor substances of the rice wine, such as improving the caramel aroma of the wine.

[0036] In the production method of alcohol-free sweet rice wine products provided by the present invention, the mixed koji and Rhizopus angelicae crushed in step 2) are mixed with the cooked glutinous rice obtained in step 1), which helps to make the enzymes contact the starch in the glutinous rice more fully, promotes the starch to be converted into sugar more quickly, and improves the saccharification efficiency.

[0037] In the production method of non-alcoholic sweet rice wine using mixed koji provided by this invention, Rhizopus arrhizus is a filamentous fungus originating from nature and belonging to the class Zygomycetes. It is widely found in soil, decaying plants, and animal matter. Through its efficient metabolic function, it can produce various metabolites such as amylase, protease, and lactic acid, which are widely used in food fermentation, enzyme preparation production, and organic acid synthesis. In the production method of non-alcoholic sweet rice wine using mixed koji provided by this invention, the saccharification temperature in step 2) is 60-65℃, optionally 60-63℃ or 63-65℃; the saccharification time is 4-6 hours, optionally 4-5 hours or 5-6 hours.

[0038] In the production method of the mixed-koji non-alcoholic sweet rice wine provided by this invention, step 3) is decoction: the saccharified product is filtered, the wine is collected, clarified, and then decocted. Specifically: after saccharification in step 2), the material in the tank is immediately transferred out for pressing to obtain the wine. After the wine is allowed to stand at room temperature for clarification, it is then decocted.

[0039] In the production method of mixed koji non-alcoholic sweet rice wine provided by the present invention, the clarification in step 3) is to let it stand at room temperature for clarification, and the clarification time is 20-30h, which can be selected as 20-25h or 25-30h.

[0040] In the production method of mixed koji non-alcoholic sweet rice wine provided by the present invention, the filtration in step 3) is press filtration, for example, a filter press can be used for filtration.

[0041] In the production method of the mixed-koji non-alcoholic sweet rice wine provided by this invention, the temperature of the wine-heating process in step 3) is 80-90℃, preferably 80-85℃ or 85-90℃, and most preferably 85℃; the heating time is 15-30 minutes, preferably 15-20 minutes, 20-25 minutes, or 25-30 minutes. Besides high-temperature sterilization, the heating process also releases and enhances the aroma components in the wine, removes unwanted impurities and off-flavors, resulting in a richer flavor and a purer taste. After heating, the mixed-koji non-alcoholic sweet rice wine is cooled, for example, to below 35℃, and then stored under low-temperature refrigeration.

[0042] A second aspect of the present invention provides a mixed-koji non-alcoholic sweet rice wine product obtained by the aforementioned production method. This mixed-koji non-alcoholic sweet rice wine product increases the sugar content of the rice wine while possessing the koji aroma, sweetness, and fruity aroma characteristic of rice wine. Furthermore, the addition of fermented popped wheat koji enhances its caramel aroma and sweet-caramel flavor.

[0043] The following specific examples illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and various details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention.

[0044] Before further describing specific embodiments of the present invention, it should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terminology used in the embodiments of the present invention is for describing specific embodiments and not for limiting the scope of protection of the present invention; in the specification and claims of the present invention, unless otherwise expressly stated in the text, the singular forms "a", "an" and "this" include the plural forms.

[0045] When numerical ranges are given in the embodiments, it should be understood that, unless otherwise stated in the present invention, both endpoints of each numerical range and any value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art. In addition to the specific methods, apparatus, and materials used in the embodiments, based on the knowledge of the prior art possessed by one of ordinary skill in the art and the description of this invention, any prior art methods, apparatus, and materials similar to or equivalent to those described, apparatus, and materials in the embodiments of this invention may be used to implement the present invention.

[0046] Example 1

[0047] Production of mixed-koji non-alcoholic sweet rice wine products

[0048] The koji blocks used in Example 1 were uninoculated natural koji blocks. The specific preparation method was as follows: wheat (purchased from Jiangsu Wanjiafu Co., Ltd.) was crushed by a wheat gin, and the wheat flakes were mixed with water to obtain wet wheat flakes; the wet wheat flakes were pressed into shape by a molding machine; after the koji blocks were formed, they were transferred to a clean cultivation room covered with rice husks and reed mats and piled up; after the piled up, the doors and windows were closed in time for natural cultivation, and the cultivation time was not less than 15 days, and the cultivation temperature did not exceed 55℃.

[0049] The preparation method of fermented raw wheat koji used in Example 1 is as follows: Mix wheat flakes with water (either clean or warm) to obtain wet wheat flakes. The wet wheat flakes, along with the koji soaking solution (Aspergillus flavus strain SU-16 from the rice wine brewing industry), are transported to the center of the koji box, leaving a certain gap between the bottom edge of the wheat flakes and both ends of the box. The remaining water is used for mixing. After mixing, the mixture is moistened and turned over once with a koji-turning machine to ensure even water absorption and a loose koji mixture, while controlling the temperature. The mixture enters a static cultivation stage. Once the temperature gradually rises to a certain level, a ventilated cultivation stage begins. The total cultivation time for the fermented raw wheat koji is controlled at 36–48 hours. After cultivation, the mixture is turned over once with a koji-turning machine and set aside for use.

[0050] The preparation method of fermented popcorn koji used in Example 1 includes the following steps: (1) Put wheat into the popcorn machine, turn on the main switch of the popcorn machine control panel, set the material temperature, and set the popcorn machine frequency to 50.00Hz. After setting the parameters, turn on the popcorn machine and burner switch to pop the wheat. (2) Weigh out the same amount of starter culture (Aspergillus flavus strain SU-16 for rice wine brewing industry) as wheat, then crush the starter culture into small particles, add an appropriate amount of cold boiled water at a temperature not higher than 40℃ for soaking, and after the spores are fully washed out, remove the solid residue and drain it. Mix the starter culture spore washing solution with the mixing water in the tank evenly, and then add it evenly to the wheat flakes after popping in step 1). Turn on the auger motor switch to make the wheat flakes and the mixing water mixed with starter culture spores fully mixed. After the mixing is completed, send the wheat flakes after the soaking is completed into the cultivation room in time. The material layer should be loose and the material surface should be flat. According to the air temperature, the temperature of the material entering the box should be properly handled, and the special vehicle should be washed clean in time. The total cultivation time of the fermented popped wheat starter culture is 36 to 48 hours. After the cultivation is completed, crush it into small pieces and ventilate and dry it appropriately according to the product temperature.

[0051] The production method of the mixed-koji non-alcoholic sweet rice wine product in Example 1 includes soaking glutinous rice, steaming rice, saccharification, pressing, clarification, heating, and storage, as detailed below:

[0052] (1) Raw material processing

[0053] Commercially available glutinous rice is soaked for 2-3 days to remove surface dust and impurities and soften it, making it easier for the rice to be evenly cooked during the subsequent steaming process and preventing it from being undercooked.

[0054] (2) Steamed rice

[0055] Soaked glutinous rice is steamed until fully cooked and no longer undercooked.

[0056] (3) Saccharification

[0057] Use 380 parts of cooked glutinous rice, spread it out to cool and make a nest, sprinkle in 0.4 parts of Angelica rhizopus, 18 parts of block koji, 8 parts of fermented raw wheat koji, and 8 parts of fermented popped wheat koji. Crush and stir while compacting to participate in saccharification. Leave a dimple in the middle to make it easier to leave gaps to improve the saccharification speed.

[0058] (4) Pressing, clarifying, and heating the liquor

[0059] After fermentation, the material in the tank is immediately transferred out and pressed to obtain the wine. The wine is allowed to stand at room temperature for 24 hours to clarify, and then heated at 85°C for 15-20 minutes.

[0060] (5) Storage

[0061] The mixed-koji non-alcoholic sweet rice wine products prepared by the above method were cooled to 30℃ and then subjected to low-temperature refrigeration or physicochemical index analysis and sensory evaluation. In the physicochemical index analysis, the total acid (calculated as lactic acid), ammonia nitrogen, total sugar (calculated as glucose), and non-sugar solids were detected according to the methods in GB / T 13662-2018 Rice Wine. The alcohol content was detected according to the alcohol meter method in GB5009.225. Sensory standards were determined according to the sensory indicators contained in GB / T 13662-2018. The physicochemical index analysis results of the non-alcoholic sweet rice wine during the saccharification stage are shown in Table 1, and the sensory evaluation results are shown in Table 2.

[0062] Table 1. Physicochemical analysis of non-alcoholic sweet rice wine products from Example 1.

[0063]

[0064] Table 2 Sensory Evaluation of Mixed-Fermentation Non-Alcoholic Sweet Yellow Rice Wine Products from Example 1

[0065] project Observation results score taste Fresh, sweet, and mellow, with no off-flavors. 8.9 aroma It has a caramel-sweet aroma, fruity aroma, and malty aroma. 9.0 Color pale yellow 8.8 posture clear and bright 8.4

[0066] Comparative Example 1

[0067] The preparation process of Xiangxue wine in Comparative Example 1, such as Figure 2 As shown.

[0068] Comparative Example 1: Raw materials and their weight parts for Xiangxue wine: Rice, 200 parts; Special rice and fermented rice, 350 parts; Wheat koji, 60 parts; Starter culture, 2 parts; Temperature-resistant α-amylase (enzyme preparation), 0.2 parts; Glucoamylase (enzyme preparation), 0.3 parts. The specific preparation process is as follows:

[0069] (1) Soaking time for rice should be controlled at 2-3 days;

[0070] (2) The rice is cooked thoroughly and completely, with no undercooked parts;

[0071] (3) When adding the first batch of ingredients (special rice, fermented rice, wheat koji, yeast, enzyme preparation), the amount of liquor used should be controlled at around 150 parts;

[0072] (4) After the initial feeding, the product temperature should be controlled at 28-32℃;

[0073] (5) The first rake (first mixing) should be done approximately 24 hours after the first feeding is completed;

[0074] (6) After the first rake is completed or the next day, a second feeding is carried out (depending on the air temperature and wine temperature). Add the remaining 200 parts of the wine in the formula to the above fermentation mash, stir well, and control the temperature at about 20℃ (natural cooling).

[0075] (7) The fermentation period should be controlled to be more than 15 days.

[0076] The products from the fermentation process and the resulting Xiangxue wine were subjected to physicochemical analysis and sensory evaluation. The detection and calculation methods for each indicator in the physicochemical analysis, and the standards for sensory evaluation, were the same as in Example 1. The sensory standards were determined according to the sensory indicators contained in GB / T13662-2018. The results of the physicochemical analysis are shown in Table 3, and the results of the sensory evaluation are shown in Table 4.

[0077] Table 3. Physicochemical Index Analysis of Xiangxue Wine

[0078]

[0079] Table 4 Sensory Evaluation of Xiangxue Wine

[0080]

[0081]

[0082] Comparative Example 2

[0083] The production method is basically the same as in Example 1, except that the amount of glutinous rice is changed to 200 parts, while all other proportions remain unchanged. The results of physicochemical index analysis are shown in Table 5, and the sensory evaluation results are shown in Table 6.

[0084] Table 5. Physicochemical analysis of non-alcoholic sweet rice wine products from Comparative Example 2.

[0085]

[0086] Table 6 Sensory evaluation of the non-alcoholic sweet rice wine products from Comparative Example 2

[0087] project Observation results score taste It is quite sweet and mellow, with no off-flavors. 7.9 aroma It has a sweet, caramelized aroma, fruity notes, and a rich, mellow wheat flavor. 7.8 Color pale yellow 8.0 posture clear and bright 8.4

[0088] Comparative Example 3

[0089] The production method is basically the same as in Example 1, except that no fermented popcorn koji is added, and all other proportions remain unchanged. The results of physicochemical index analysis are shown in Table 7, and the sensory evaluation results are shown in Table 8.

[0090] Table 7. Physicochemical analysis of non-alcoholic sweet rice wine products from Comparative Example 3.

[0091]

[0092]

[0093] Table 8 Sensory evaluation of the non-alcoholic sweet rice wine products of Comparative Example 3

[0094] project Observation results score taste Fresh and sweet, quite mellow, with no off-flavors. 7.9 aroma Fruity and wheat aromas are more mellow. 7.4 Color pale yellow 8.0 posture clear and bright 8.4

[0095] By comparing Tables 1 and 3, based on Example 1 and Comparative Example 1, it can be seen that when the saccharification time is 6 days, the total sugar content in the mixed koji non-alcoholic sweet rice wine product of the present invention can reach 355 g / L, while the total sugar content in the traditional sweet rice wine Xiangxue wine of Comparative Example 1 is only 214 g / L even when it is prepared for 16 days, indicating a longer saccharification cycle.

[0096] Based on the comparison of Tables 1 and 5, and in conjunction with Examples 1, 2, and 3, it can be seen that reducing the amount of glutinous rice will lead to an increase in the saccharification cycle. Based on the comparison of Tables 2 and 8, it can be seen that reducing the amount of fermented popped wheat koji in the mixed koji will lead to a longer saccharification cycle and cause the non-alcoholic rice wine products to lose their caramel sweet aroma.

[0097] In summary, the production method of this invention is simple, has a short saccharification cycle, and is highly practical. It can reach 355g / L in 6 days, meeting the demand for large-scale blending of high-end rice wine products in a short time. Furthermore, this invention possesses the characteristic aroma of rice wine—the aroma of yeast, sweetness, and fruit—and adds a caramel aroma and a sweet, caramelized flavor through the addition of fermented popped wheat yeast, providing excellent quality for blending high-end rice wine products.

[0098] The above embodiments are for illustrating the implementation schemes disclosed in this invention and should not be construed as limiting the invention. Furthermore, various modifications and variations of the methods listed herein will be apparent to those skilled in the art without departing from the scope and spirit of the invention. Although the invention has been specifically described in conjunction with various specific preferred embodiments, it should be understood that the invention should not be limited to these specific embodiments. In fact, various modifications as described above that are obvious to those skilled in the art to obtain the invention should be included within the scope of this invention.

Claims

1. A method for producing a mixed koji non-alcoholic sweet-type yellow rice wine product, characterized by comprising the steps of, Includes the following steps: 1) Steamed rice: Soak glutinous rice and then steam it until cooked to obtain cooked glutinous rice; 2) Saccharification: Mix the mixed koji and Rhizopus angelica with the cooked glutinous rice obtained in step 1) and saccharify to obtain the saccharified product; 3) Heating the wine: Filter the saccharified product obtained in step 2), take the wine, clarify it, and then heat it.

2. The production method of the mixed-koji non-alcoholic sweet rice wine product according to claim 1, characterized in that, Includes one or more of the following features: A1) The soaking time described in step 1) is 2-3 days; A2) The steaming process described in step 1) refers to steaming the glutinous rice until it is thoroughly cooked and no longer undercooked.

3. The production method of the mixed-koji non-alcoholic sweet rice wine product according to claim 1, characterized in that, The mixed koji mentioned in step 2) is a combination of block koji, fermented raw wheat koji, and fermented popped wheat koji.

4. The production method of the mixed-koji non-alcoholic sweet rice wine product according to claim 3, characterized in that, Includes one or more of the following features: B1) The weight ratio of the block koji, fermented raw wheat koji, and fermented popped wheat koji in step 2) is (1-2):(0.8-1):(0.8-1.5); B2) The strain inoculated in the fermented raw wheat koji and fermented popped wheat koji is Aspergillus flavus strain SU-16.

5. The production method of the mixed-koji non-alcoholic sweet rice wine product according to claim 1, characterized in that, The weight ratio of cooked glutinous rice, mixed koji, and Rhizopus angelica in step 2) is 1:(0.06-0.12):(0.0005-0.001).

6. The production method of the mixed-koji non-alcoholic sweet rice wine product according to claim 1, characterized in that, In step 2), the cooked glutinous rice obtained in step 1) is cooled to 30-35℃ and then mixed with the mixed koji and Angelica rhizopus.

7. The production method of the mixed-koji non-alcoholic sweet rice wine product according to claim 1, characterized in that, The saccharification temperature in step 2) is 60-65℃, and the saccharification time is 4-6 hours.

8. The production method of the mixed-koji non-alcoholic sweet rice wine product according to claim 1, characterized in that, Includes one or more of the following features: B1) The filtration in step 3) is a pressing filtration; B2) The clarification mentioned in step 3) is to let it stand at room temperature for 20-30 hours.

9. The production method of the mixed-koji non-alcoholic sweet rice wine product according to claim 1, characterized in that, Step 3) The temperature for decocting the liquor is 80-90℃, and the decocting time is 15-30 minutes.

10. The mixed-koji non-alcoholic sweet rice wine product obtained by any of the production methods described in claims 1-9.

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